The first time I ever stumbled across an Alice in Wonderland cocktail was at a friend’s literary-themed party. I remember being instantly drawn to its bright, swirled colors – it practically glowed from across the room – but what kept me coming back was the way every sip mixed creamy sweetness with a lively burst of citrus. It was unlike anything else I’d tried at the time, and it’s still the drink I recommend when someone’s looking for something a bit outside the usual bar menu.
To be honest, I’ve never been able to find a definitive origin story for this cocktail, which feels fitting considering its whimsical name. Nobody can quite agree on who invented it; it just sort of emerged during that mid-20th century period when bartenders got creative with cream-based drinks, venturing beyond classics like the White Russian. And really, the name couldn’t be more perfect – one sip and you’ve fallen down a tasty little rabbit hole.
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What makes it work is a kind of alchemy: the cream takes the edge off the vodka and orange liqueur, smoothing everything out, while the orange juice brings in just enough zing to make things lively. On paper, it sounds like a recipe for chaos, but it somehow comes together as something both comforting and surprising. It’s nostalgic but not old-fashioned, playful without being too sweet.
Ingredients:
- 1 ounce (30ml) vodka
- 1 ounce (30ml) orange liqueur
- 1 ounce (30ml) cream
- 1 ounce (30ml) freshly squeezed orange juice
- Ice cubes
- Cherry or orange slice, for garnish
I like to serve it in a highball glass if I’m feeling fancy – those subtle color gradients just look inviting in a taller glass – but honestly, whatever you’ve got will work. Part of the fun is admiring the drink before taking that first sip.
How to Make an Alice in Wonderland:
- Fill a cocktail shaker about halfway with ice.
- Add the vodka, orange liqueur, cream, and fresh orange juice.
- Shake it hard – aim for 15 to 20 seconds – to get everything frothy and cold.
- Fill your glass with fresh ice and strain the mixture over the top.
- Finish with a cherry or orange slice (I almost always pick the cherry, just for the color).
And if you’re skipping alcohol, you can still join in the fun. Replace the vodka and liqueur with a couple of ounces of orange-flavored sparkling water plus a little vanilla extract. My pregnant sister actually liked the nonalcoholic version even better when I made these for her during a summer get-together.
I can’t resist tinkering with recipes, and this one’s especially forgiving. Swapping vodka for gin adds a layer of herbal intrigue. If you want to go tropical, coconut milk instead of cream (plus a bit of pineapple juice) is an unexpected treat. One winter, I threw in a splash of chocolate liqueur and accidentally made a sort of dreamy dessert drink – fantastic with a movie and a pile of blankets.
This cocktail does lean to the sweeter side, so I usually set out some savory bites: a simple cheese board, salted nuts, that kind of thing. At brunch, though, it’s amazing with rich, eggy dishes; the citrus in the cocktail just cuts right through and makes everything feel lighter.
If you take only one piece of advice, let it be this: Use real, freshly squeezed orange juice. I made the mistake of grabbing the carton stuff a few times, and it was never quite the same. Also, if you can remember to chill your glass, it helps keep everything icy without watering the flavors down.
But really, what I love most about this drink is the way it puts everyone in a lighthearted, curious mood. Announcing “I made us Alice in Wonderlands” has a way of making even a regular night feel a little special. Like its namesake story, it’s an invitation to expect the unexpected and enjoy the ride.
